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Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA. Kargozari M, et al. Meat Sci. 2014 May;97(1):104-14. doi: 10.1016/j.meatsci.2014.01.013. Epub 2014 Jan 26. Meat Sci. 2014. PMID: 24553492
95 results